{"id":5913,"date":"2020-01-05T14:41:47","date_gmt":"2020-01-05T14:41:47","guid":{"rendered":"https:\/\/goprovence.ru\/tapenade\/"},"modified":"2020-01-05T14:41:47","modified_gmt":"2020-01-05T14:41:47","slug":"tapenade","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/sq\/tapenade\/","title":{"rendered":"Tapenade"},"content":{"rendered":"<p>Tapenade \u00ebsht\u00eb nj\u00eb tipik Provencal gjell\u00eb, sepse n\u00eb k\u00ebt\u00eb provinca franceze<br \/>\najo rritet numri m\u00eb i madh i pem\u00ebve t\u00eb ullirit. Edhe pse ajo \u00ebsht\u00eb e p\u00ebrgatitur dhe n\u00eb af\u00ebrsi t\u00eb Provence e Katalonis\u00eb. Klasik tapenade b\u00ebr\u00eb t\u00eb ullinjve zi, por mund t\u00eb p\u00ebrdoret gjelb\u00ebr. K\u00ebshtu, tapenade b\u00ebhet nj\u00eb lloj i vajit t\u00eb ullirit q\u00eb ju mund t\u00eb p\u00ebrhapet n\u00eb buk\u00eb. Mos u habitni se ne jemi quajtur ndonj\u00ebher\u00eb ullinj, ullinjve zi, dhe t\u00eb njohur p\u00ebr ne zakonsh\u00ebm jeshile ulliri. N\u00eb fakt, n\u00eb \u00e7do gjuh\u00eb t\u00eb tjera p\u00ebrve\u00e7 ruse, nuk \u00ebsht\u00eb fjala &#8220;t\u00eb ullirit&#8221;, dhe ullinjt\u00eb jan\u00eb vet\u00ebm t\u00eb ndar\u00eb n\u00eb zi dhe t\u00eb gjelb\u00ebr. Ne ju ofrojm\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb tapenade nga ullinjt\u00eb-ullinj me gropa \u2013 ata jan\u00eb shum\u00eb tastier se &#8220;obestochennye&#8221;, dhe procesi i nxjerrjes s\u00eb far\u00ebs \u00ebsht\u00eb e shpejt\u00eb dhe pa dhimbje.<\/p>\n<p>                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/efae15e5b0d447b31cae7f33c979da59.jpg\" \/><\/p>\n<p> P\u00cbRB\u00cbR\u00cbSIT <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">400 g i ullinjve zi <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">2 karafil t\u00eb hudh\u00ebr <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">70 gram anchovy shtizat <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 g capers <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 ml vaj ulliri &#8220;ekstra i virgj\u00ebr&#8221; <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">fllad terren piper i zi<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">HAP-PAS-HAPI RECET\u00cb<\/h2>\n<p>Hapi 1<\/p>\n<p> Drain capers dhe ullinj n\u00eb nj\u00eb sit\u00eb, t\u00eb that\u00eb. Peel dhe t\u00eb shtypur t\u00eb hudh\u00ebr. <\/p>\n<p>Hapi 2<\/p>\n<p> Hiqni ulliri fara, leht\u00eb shtypjen e sh\u00ebllir\u00eb thara nga ullinjt\u00eb me t\u00eb rrafsh\u00ebt an\u00ebn e teh t\u00eb r\u00ebnd\u00eb me thik\u00eb. Pas ullirit plas, e eshtrave \u00ebsht\u00eb i hiqet leht\u00eb me dor\u00eb. <\/p>\n<p>Hapi 3<\/p>\n<p> Paloseni anchovies, hudh\u00ebr, capers dhe ullinj n\u00eb nj\u00eb procesor ushqim dhe bluaj n\u00eb nj\u00eb paste qet\u00eb. Mund t\u00eb b\u00ebni at\u00eb, t\u00eb mod\u00ebs s\u00eb vjet\u00ebr m\u00ebnyr\u00eb duke p\u00ebrdorur nj\u00eb lla\u00e7 dhe shtyp. <\/p>\n<p>Hapi 4<\/p>\n<p> Tani gradualisht shtoni vaj ulliri, duke vazhduar t\u00eb p\u00ebrzieni n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb gjith\u00eb masiv ka konsistenc\u00ebn e krem. Sezonin me piper p\u00ebr shije.<\/p>\n<p>Hapi 5<\/p>\n<p> V\u00ebn\u00eb tapenade n\u00eb nj\u00eb tas dhe mbulojeni me mbyllur plastike dhe ftoh p\u00ebr 1 or\u00eb e Sh\u00ebrbejm\u00eb t\u00eb ftoht\u00eb. <\/p>\n<p> K\u00ebshilla t\u00eb dobishme <\/p>\n<p>Dyqan tapenade n\u00eb frigorifer p\u00ebr deri n\u00eb dy jav\u00eb. T\u00eb sh\u00ebrbej\u00eb si t\u00eb fresk\u00ebt e buk\u00ebs, dolli ose i krisur, ose me fresk\u00ebta, arra perime (tranguj, radishes, petiolate selino, e gjelb\u00ebr marule l\u00eb), apo edhe patate. Dhe t\u00eb pir\u00eb roz\u00eb Provencal ver\u00eb. P\u00ebr t\u00eb b\u00ebr\u00eb tapenade shtes\u00eb t\u00eb fresk\u00ebt kontakt, ju mund t\u00eb shtoni disa gjethe Borzilok. Dhe n\u00ebse imagjinata juaj \u00ebsht\u00eb plot\u00ebsisht e pastruar, t\u00eb hedhin nj\u00eb \u00e7ift t\u00eb but\u00eb, dielli-domate t\u00eb thata. Ve\u00e7an\u00ebrisht e bukur pun\u00eb, n\u00eb qoft\u00eb se ju b\u00ebni dy opsione tapenade: nga familja e tij dhe nga ullinjt\u00eb, dhe p\u00ebr t\u00eb sh\u00ebrbyer s\u00eb bashku.<\/p>\n<p> P\u00ebr rekord <\/p>\n<p><strong>Nga rruga,<\/strong> Tapenade \u00ebsht\u00eb nj\u00eb tipik Provencal gjell\u00eb, sepse n\u00eb k\u00ebt\u00eb fr\u00ebngjisht krahin\u00eb rritet numri m\u00eb i madh i pem\u00ebve t\u00eb ullirit. Edhe pse ajo \u00ebsht\u00eb e p\u00ebrgatitur dhe n\u00eb af\u00ebrsi t\u00eb Provence e Katalonis\u00eb. Klasik tapenade b\u00ebr\u00eb t\u00eb ullinjve zi, por mund t\u00eb p\u00ebrdoret gjelb\u00ebr. K\u00ebshtu, tapenade b\u00ebhet nj\u00eb lloj i vajit t\u00eb ullirit q\u00eb ju mund t\u00eb p\u00ebrhapet n\u00eb buk\u00eb. Mos u habitni se ne jemi quajtur ndonj\u00ebher\u00eb ullinj, ullinjve zi, dhe t\u00eb njohur p\u00ebr ne zakonsh\u00ebm jeshile ulliri. N\u00eb fakt, n\u00eb \u00e7do gjuh\u00eb t\u00eb tjera p\u00ebrve\u00e7 ruse, nuk \u00ebsht\u00eb fjala &#8220;t\u00eb ullirit&#8221;, dhe ullinjt\u00eb jan\u00eb vet\u00ebm t\u00eb ndar\u00eb n\u00eb zi dhe t\u00eb gjelb\u00ebr. Ne ju ofrojm\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb tapenade nga ullinjt\u00eb-ullinj me gropa \u2013 ata jan\u00eb shum\u00eb tastier se &#8220;obestochennye&#8221;, dhe procesi i nxjerrjes s\u00eb far\u00ebs \u00ebsht\u00eb e shpejt\u00eb dhe pa dhimbje.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Tapenade \u00ebsht\u00eb nj\u00eb tipik Provencal gjell\u00eb, sepse n\u00eb k\u00ebt\u00eb provinca franceze ajo rritet numri m\u00eb i madh i pem\u00ebve t\u00eb ullirit. Edhe pse ajo \u00ebsht\u00eb e p\u00ebrgatitur dhe n\u00eb af\u00ebrsi [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":5914,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[150],"tags":[],"class_list":["post-5913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/posts\/5913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/comments?post=5913"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/posts\/5913\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/media\/5914"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/media?parent=5913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/categories?post=5913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/sq\/wp-json\/wp\/v2\/tags?post=5913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}